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Grits with Cheddar and Parmesan
Meriwether’s Market Restaurant, Lynchburg, VA
cups whole milk
add 1 teaspoon minced garlic]
cup quick-cooking [not instant] grits
cup grated sharp Cheddar cheese
cup freshly grated Parmesan cheese
teaspoon ground white pepper
teaspoon cayenne pepper
teaspoon ground nutmeg
chicken stock, milk and salt in heavy medium saucepan.
Bring to boil.
Gradually whisk in grits. Reduce heat to low and cook until
stirring frequently, about 25 minutes. Stir in Cheddar, Parmesan, white
pepper, cayenne and nutmeg. Serve hot.
Makes 8 side dish servings.
a Better Name!
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and Grits Frittata
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